How to make Poha Roll -
Poha washed and mixed with mashed potatoes, peanuts and other masalas, shaped into rolls, dipped in egg, rolled in breadcrumbs and deep fried.
This recipe is contributed by Member gulzar lakdawala.
Main Ingredients : Pressed rice (poha) (पोहा), Potato (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Poha Roll checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Basic Muesli Grilled Mushroom Melts Pasta Hot Pot Spicy Corn Cups
Poha Roll Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Poha Roll Recipe
Pressed rice (poha) 1 cup
Potato boiled peeled and mashed 2 medium
Green chillies chopped 2
Fresh coriander leaves chopped 2 tablespoons
Roasted peanuts coarsely ground 11/2 tablespoons
Dry mango powder (amchur) 1/4 teaspoon
Garam masala powder 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Salt to taste
Egg beaten 1
Bread crumbs 2 tablespoons
Oil to deep fry
Method
Step 1
Wash the poha in a strainer. Take mashed potatoes in a bowl.
Step 2
Add poha, green chillies, coriander leaves, peanuts amchur powder, garam masala powder, red chilli powder and salt and mix well.
Step 3
Roll it into desired shapes and then roll them in egg and coat with breadcrumbs.
Step 4
Heat sufficient oil in a non-stick kadai and deep fry them till golden brown in color. Drain on absorbent paper.
Step 5
Serve hot with tamarind chutney.
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